Friday night is our holy night around here and we keep it as such. Although we have no formal religious tradition here my husband grew up in a household that respected a “special” day of the week and found that it helps to transition into the weekend by leaving work and the secular world behind and opening way to sacred home time. So, I clean up, light the candles and incense, we have a nice meal, and have Sabbath pie 😉
Ahh, Friday. I just can’t get enough.
This week’s Sabbath pie: I am thinking chocolate crème. Dinner: beef shanks. Note: I get my beef shanks along with other really amazing cuts of meat at Barendregt’s in Jamestown. The shanks are lovely and thick, very meaty. My other favorite place to get meat is Angels Food Market for Creekstone Beef. I have been meaning to purchase some Table Mountain local beef from Hurst Ranch, also in Jamestown. I heard something about the Hursts taking over Rawhide meats; I will do some investigational work this weekend and report back!
Recipe here from the Weston A Price website.
Braised Beef Shanks
4 pieces center-cut beef shank, about 2 inches thick
1/2 cup beef tallow or lard
2 cups peeled and cut carrots
2 cups peeled and cut onions
1 tablespoon mixed dry peppercorns
2 large bay leaves
2 quarts filtered water
1 small can tomato paste
1 cup balsamic vinegar
several sprigs fresh thyme
1 tablespoon chopped fresh garlic
sea salt to taste
Remove shanks from the refrigerator and allow to come to room temperature. Place the stockpot over high heat, add the tallow or lard and when a drop of water sizzles vigorously in the hot fat, begin searing the meat on both sides until nicely browned. Add the peppercorns while searing, since the heat will bring out a desirable nutty flavor. Place the vegetables in the pan with the meat to coat them with fat, and then pull the meat away from the bottom of the pan so that the vegetables can soften and brown. To the stockpot add the balsamic vinegar and a mixture of the water and the tomato paste. Bring to a gentle boil then immediately reduce to a slow simmer. Using a ladle or spoon, skim any foam from the top of the stock and discard. Add the thyme and bay leaves.
Allow to simmer very slowly, covered, 3-4 hours until the meat is tender and almost ready to fall apart. Remove the meat to a platter or baking dish; then strain the stock through a sieve and return the stock to the pot with the garlic. Let the stock reduce for about 1/2 hour by boiling gently, uncovered. Meanwhile, gently remove unwanted tissue from between the nuggets of meat (but don’t scrape off the beautiful, shiny coating of gelatin that will tend to remain on each piece).
Return the meat and bones to the baking dish, cover and keep warm. Continue to skim any foam from the top of the stock. Once the stock thickens and becomes a sauce, carefully season to taste with sea salt.
Arrange a shank bone on each plate with the nuggets of meat placed around it. The marrow will be present in the center of the bone for those who appreciate this delicacy. Pour the sauce over the meat. Serve with buttery mashed potatoes and oven-roasted carrots and leeks. (You may also wish to serve toasted sourdough bread on the side, to spread the marrow on.) Garnish with a sprig of fresh parsley